Tofu lemon cheesecake


Oh yes, I did! I tried hard not to, but really couldn't help myself.

It's really my hubby's fault, I swear it is! We had this brainstorming about okara. We're left with tons of it, now that we make our own soy milk, and I just thought there must be so many ways we could use it up. Full of fiber and some protein, it is a shame we keep throwing it away, once the soy milk is cooked.

At first G suggested we made spreads, to break away from the usual bean spreads and hummus. But I wasn't in the mood for spreads. I was contemplating veggie patties, which we'd then freeze and use during the week. And then he suggested Cheesecake! I could not, nor want to resist the temptation to whip up with a dairy-free alternative to a Cheesecake. Even the boys decided to help! How could they not? Just the idea of having something that remotely reminded them of cheese, put the sweetest smiles on their cute little faces.

Now, I know there's about 90% of bloggers that would tag this recipe as 'super healthy', 'guilt free', but I won't. It's a cheesecake, so it's not healthy. Do you need to feel guilty eating this super satisfying deliciousness? Of course not! It is 1 slice after all, one that you have occasionally, not 1 slice in every meal! ;) So, enjoy it! Now, if you're finding yourself going for 'treats' more that that 1x/week, we should talk! I'm serious. The excuse of 'moderation' just doesn't work with me...

Ok, enough of serious discussion. Back to Lemon Tofu Cheesecake, that's why we're here, right?

I borrowed the crust recipe from my Herbalife mentors, who use it for their yummy apple pie. I added a spoon of brown sugar to it, but you can easily skip it. As I don't use any oil, butter or margarine, the crust is slightly chewy and crunchy on the edges. I guess it all comes down to how thin you can distribute it across the spring-form pan.

At first we thought we'd use the muffin tray, but once the kids decided to 'help', we needed to simplify. I think this recipe would certainly tun out great if done muffin / cupcake-size. Especially, considering how filling it is.

And hubbies verdict: 'You may remain being my wife!' Hehe! Coming from a devoted carnivore, who's had his share of cheesecake, traveling around the world, I took it as a huge compliment!

Tofu Lemon Cheesecake

Serves: 8-12

Ingredients:

'Cake' Layer:

80g oats

150g wholemeal or spelt flour

1 tbs brown sugar

1tsp vanilla powder

1/4 tsp baking powder

1/4 tsp salt

2 tbs okara (soybean residue after making soy milk)

3 tbs applesauce

(water if needed )

'Cheese' Filling:

(75g cashews)

100g brown sugar

396 g / 14oz. tofu (1 pack)

1/2 tsp salt

4 tbs okara

1 tsp vanilla powder

1 tbs lemon zest or lime

5 tbs lemon / lime juice

1 tbs starch

Preheat your oven to 190°C / 375°F. Grind oats, until as smooth as flour, then mix with all other dry ingredients (flour, sugar, vanilla powder, baking powder, salt). If your blender has the dough-making attachment, add wet ingredients and mix until dough combines. It shouldn't be to sticky, yet pliable. Place the dough on the bottom and pat all the way up the sides of spring-form pan, which you've lined with parchment paper beforehand. Bake for 8-10 minutes until crunchy, yet not completely baked. Once done, let it cool on the side.

Grind cashews, then add tofu, okara, sugar, salt and vanilla, and mix until smooth. Combine lemon juice and starch and mix in the filling. Pour in the pan and bake for 40 minutes, until it slightly browns on the sides. Leave to cool completely. Once it sets, cut into pieces and serve. Sometimes we like to pour some raspberry reduction over it.

Let me know if you gave it a try and how it turned out. Feel free to comment and post pics. I'm really curious how you like it!

Yours in health,

- Su

#Recipe #desert #dairyfree #oilfree

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